Korean · hard

Bibimbap

Name: Bibimbap
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Short Grain Rice; 3/4 lbs Ground Beef (80/20); 4 cups Baby Spinach; 2 Carrots (julienned); 1 Zucchini; 1 cup Bean Sprouts; 4 Eggs; 3 tbsp Gochujang Paste; 2 tbsp Sesame Oil; 2 tbsp Soy Sauce

A colorful Korean rice bowl topped with sauteed vegetables, a fried egg, and spicy gochujang sauce. Endlessly customizable.

45 min
Total: 4
Serves: $17.50
Est. cost: 520
Cal/serving

Dietary, as tagged

Dairy-free

Parent noteServe gochujang on the side so kids can control the spice. The colorful veggies make this fun for picky eaters to try.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Short Grain Rice2 cups
Ground Beef (80/20)3/4 lbs
Baby Spinach4 cups
Carrots (julienned)2
Zucchini1
Bean Sprouts1 cup
Eggs4
Gochujang Paste3 tbsp
Sesame Oil2 tbsp
Soy Sauce2 tbsp

Method

01
Cook rice according to package directions and keep warm.
02
Saute spinach, carrots, zucchini, and bean sprouts separately in sesame oil, seasoning each with a pinch of salt.
03
Brown ground beef with soy sauce, garlic, and a teaspoon of sugar.
04
Fry eggs sunny-side up in a lightly oiled skillet.
05
Assemble bowls: rice on the bottom, arrange vegetables and beef in sections on top, place fried egg in the center.
06
Drizzle gochujang sauce over each bowl and serve with sesame seeds.

520
Calories: 28g
Protein: 58g
Carbs: 18g
Fat